Best 4 Creamy Israeli Style Hummus Recipes
Hummus, a delectable Middle Eastern dish, has gained immense popularity worldwide for its creamy texture, rich flavor, and versatility. With its origins in Israel, this chickpea-based dip has become a beloved appetizer, spread, or accompaniment to various dishes. This article presents a collection of authentic Israeli-style hummus recipes that capture the essence of this culinary delight.
1. Classic Israeli Hummus: Experience the traditional recipe that forms the foundation of all other hummus variations. This classic hummus strikes a perfect balance between creamy smoothness, tangy lemon, and the nutty flavor of tahini, creating an irresistible dip that pairs perfectly with pita bread, vegetables, or crackers.
2. Spicy Harissa Hummus: Embark on a culinary journey to North Africa with this vibrant and flavorful hummus. Infused with the fiery heat of harissa chili paste, cumin, and smoked paprika, this hummus adds an extra kick to your taste buds, making it an ideal choice for those who enjoy a bit of spice in their food.
3. Roasted Red Pepper Hummus: Discover a vibrant and colorful twist on classic hummus with this roasted red pepper variation. The sweetness of roasted red peppers adds a unique depth of flavor that perfectly complements the tangy lemon and nutty tahini. Enjoy this hummus as a colorful dip or spread that will impress your guests.
4. Avocado Hummus: Indulge in a creamy and healthy variation of hummus that incorporates the richness of avocado. With its smooth texture and delicate flavor, avocado hummus adds a delightful twist to the traditional recipe. Enjoy this creamy spread on sandwiches, wraps, or as a dip for your favorite snacks.
5. Sun-Dried Tomato Hummus: Experience the Mediterranean flavors in this sun-dried tomato hummus. Bursting with the tanginess of sun-dried tomatoes, this hummus offers a delightful combination of sweet and savory flavors. Enjoy it as a dip, spread, or as a sandwich filling that will transport you to the sunny shores of the Mediterranean.
These five hummus recipes offer a diverse range of flavors and textures to satisfy every palate. Whether you prefer the classic simplicity of traditional hummus or crave the excitement of spicy harissa or roasted red pepper, this article has a recipe that will tantalize your taste buds. So, gather your ingredients, put on your apron, and embark on a culinary journey to explore the delightful world of Israeli-style hummus.
HOMEMADE ISRAELI HUMMUS (PAREVE)
/israeli-hummus-pareve-2121734-hero-01-44fa3c9a82fb4153bed71bf3a5809d22.jpg)
This is a recipe for homemade Israeli hummus, a vegan Middle Eastern dip made with dried chickpeas, tahini, lemon, and garlic, plus additional topping suggestions.
Provided by Giora Shimoni
Categories Appetizer Breakfast Brunch Dinner Lunch Snack Condiment
Time 13h10m
Yield 6
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Place the chickpeas in a large bowl. Add enough cold water to cover the chickpeas by several inches. Cover the bowl with plastic wrap or a clean tea towel and allow to soak overnight .
- Drain and rinse the chickpeas. Place in a large stockpot, add the baking soda , and enough cold water to cover the chickpeas by 2 inches. Bring to a boil, skimming off any foam that rises to the top. Cover the pot, reduce the heat to low, and simmer for 45 minutes to an hour, or until the chickpeas are soft enough to crush between your fingers.
- Reserve about 1/2 cup of the cooking liquid, then drain and rinse the chickpeas. Reserve a tablespoon or two of the cooked chickpeas for garnish, if desired.
- Put the cooked chickpeas, tahini, lemon juice, garlic, salt, pepper, and paprika in a food processor . Puree until smooth. If the hummus is too thick or dry, add a bit of the cooking liquid, more lemon juice, or tahini to taste.
- To serve, place the hummus in a dish, and use the back of a spoon to make a shallow well in the center. Place any reserved chickpeas in the well, drizzle with olive oil, and garnish with freshly chopped parsley and regular or smoked paprika.
Nutrition Facts : Calories 325 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 582 mg, Sugar 7 g, Fat 13 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
HUMMUS FROM 'JERUSALEM'
There's a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013. The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product. (If you find that your hummus is too stiff, loosen it with a little water.) A plate of this hummus served with fresh pita, chopped olives and pine nuts makes for a perfect lunch.
Provided by Julia Moskin
Categories dips and spreads
Time 45m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 32 grams, Carbohydrate 56 grams, Fat 40 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 7 grams
BEST ISRAELI HUMMUS
Having been to Israel numerous times and having tried hummus all over the country, I find this hummus recipe pretty close to what you would find there. To save time, I use canned garbanzo beans, but friends who use the same recipe tell me that the dried beans are the way to go.
Provided by LI-Ray
Categories Spreads
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend garbanzo beans, tahini, garlic, salt and lemon juice in food processor until smooth and fluffy.
- Spoon onto small plate, flatten and add garnish per serving.
- Serve with warm pita bread, pickles and cherry peppers.
ZAHAV'S HUMMUS 'TEHINA'
This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Provided by Melissa Clark
Categories dips and spreads, appetizer, side dish
Time 2h30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain.
- While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
- To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 3 grams
Tips:
- For the smoothest hummus, use dried chickpeas that have been soaked overnight and cooked until tender. Canned chickpeas can also be used, but they will not produce as smooth a hummus.
- Use a food processor or high-powered blender to achieve a creamy texture. A regular blender may not be powerful enough to blend the chickpeas and tahini smoothly.
- If you find the hummus is too thick, add a little bit of water or aquafaba (the liquid from a can of chickpeas) and blend until smooth.
- Season the hummus to taste with salt, lemon juice, and tahini. You can also add other spices, such as cumin, paprika, or garlic powder.
- Hummus can be served immediately or stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Conclusion:
This creamy Israeli-style hummus is a delicious and versatile dish that can be enjoyed as a dip, spread, or sandwich filling. It is also a good source of protein, fiber, and healthy fats. With its simple ingredients and easy preparation, this hummus is a great addition to any meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
